Preheat oven to 350°.
Cook pasta according to package directions for "al dente", rinse and set aside.
In a large cast iron skillet or large frying pan, add ground beef, onions, garlic, jalapenos, red pepper flakes, salt and pepper.
Cook until ground beef is no longer pink, onions are translucent and jalapenos are tender. Drain and return to skillet.
Sprinkle taco seasoning over meat and pour water into skillet, stir and cook for about 5 minutes.
Add Rotel and diced green chilies, stir and continue cooking for 2-3 more minutes then remove from heat.
Heat refried beans in a pan or microwave (makes spreading the beans on the pasta easier).
Spray a large baking dish with a non stick spray.
Add about 1/4 can of enchilada sauce to bottom of baking dish.
Place 5 lasagna noodles on top of the sauce, then add a layer of refried beans, 1/3 of the sour cream, sharp cheddar, taco meat mixture, 1/4 of enchilada sauce and Monterey Jack cheese.
Repeat two more times with lasagna noodles, refried beans, sour cream, cheddar, taco meat, 1/4 enchilada sauce, jack cheese.
Spray foil with a non stick spray (this helps so the cheese does not stick) and cover.
Place on a baking sheet to collect any spillage, and place in the oven.
Bake for 50 - 60 minutes or until cheese is melted and bubbly.
Carefully remove from oven.
Garnish with additional sour cream, cilantro, tomatoes and green onions.